Chilean tomato and onion salad (Ensalada chilena)

1. Halve the red onion lengthways and slice into paper-thin half-moons (pluma).

2. Sprinkle the onion with a pinch of salt in a bowl, cover with cold water and soak for 10 minutes, rubbing it a few times – this takes away the bite but keeps it crunchy; drain well.

3. Peel the tomatoes (score a cross, dip in boiling water for 30 seconds and the skin slips off) and cut into thin half-moons.

4. Seed the green chilli and slice into very thin rings.

5. Toss the tomatoes, onion and chilli in a bowl, drizzle with the olive oil and season with salt.

6. Scatter generously with chopped coriander and serve straight away, with grilled meat or empanadas.

Tip: In Chile this is the national salad, a must at the asados of the 18 September celebrations – the whole secret lies in the peeled tomatoes and the "washed" onion.